Rhubarb Muffins with Brown Sugar Cinnamon Topping

Rhubarb is something that grows strong in the garden all spring & summer long.

In fact, it's the first perennial up in the spring & one of the last things to fade in the fall. 

I get so much from my four plants, I usually use it all to make jam in the fall.

This summer, I wanted to challenge myself to use some of the vast quantities of rhubarb that I get from the garden & make some other recipes with it. 

This is the first one that I made this summer & let me tell you. Go. Make. These. Muffins.

The sweetness of the sugar cinnamon topping paired with the sourness of the rhubarb is such a wonderful combination!

Rhubarb Muffins with Brown Sugar Cinnamon Topping

makes 12 muffins

Muffins:

1/2 cup sour cream (low fat or fat-free works too!)

1/4 cup canola oil

1 egg

1 1/3 cup flour

1 cup diced rhubarb

2/3 cup brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

Brown Sugar Cinnamon Topping:

1/4 brown sugar

1/2 tsp. cinnamon

2 tsp. melted butter

To make the muffins: 

Preheat oven to 350º F.

Blend together sour cream, oil & egg. Set aside. In another bowl, stir remaining ingredients together & combine with sour cream mixture. Mix just until moistened. Fill muffins cups 2/3 full. 

To make topping:

Combine all ingredients & spoon onto each muffin. Bake for 25-30 minutes.

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Lemon Blueberry Muffins with Lemon Butter Topping

It's berry season - strawberries, blueberries, blackberries - they're all over the grocery stores. I'm looking forward to them being ready for harvest around Saskatchewan!

In the meantime, we buy them at the grocery store & make lots of favourite goodies... like these!

Jam-Filled Cinnamon Doughnut Muffins

For some reason, this recipe reminds me of my Granny. She loved to bake & cook. I remember spending cozy Sundays at Granny & Grandpa's house which would always include having faspa, a light evening meal. It would include homemade buns, cold cuts, cheese, jam, pickles, & would always include homemade baking.

The homey flavours of these muffins brought back those memories. Memories of helping Granny set the table, going to her freezer to pick out some baking for the evening, & sitting beside Grandpa while we ate. 

Pumpkin Spice Muffins - Delicious & Low Fat!

  Confession: I like to bake from scratch. I don't like to use mixes unless I have to. I know, I know. Most of you are likely doing a facepalm thinking, "WHAT?!"  But hey, don't judge. ;)

  It's cheaper in the long run & I like knowing what's going into my food & not having all the "extras" that I can't pronounce. Can I get a witness?

  I have two favourite from-scratch pumpkin muffin recipes & this is one of them! It's low fat, has extra veggies snuck in, & is packed with yummy fall flavour!

Pumpkin Spice Muffins

makes 12

1 1/2 cups all-purpose flour

1/2 cup wheat bran

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. allspice or cloves

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup pureed pumpkin (canned or pureed from your baked fall pumpkins)

1/4 cup shredded carrots

1/2 cup buttermilk

3/4 cup honey

1/4 cup butter or margarine, melted

1 egg

1 tsp. vanilla

Preheat oven to 375º. Spray muffin tin with non-stick spray & set aside.

In a large bowl, combine all dry ingredients - flour, wheat bran, baking powder, spices, & salt. Set aside.

In a medium bowl, whisk together all remaining ingredients - pumpkin, carrots, buttermilk, honey, butter, egg, & vanilla. Add wet ingredients to flour mixture & stir just until moistened. Batter will be thick.

Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in centre of muffin comes out clean. Remove muffins from pan & let cool on a wire rack. 

What are some of your favourite from-scratch baking recipes? I'd love to hear about them!

Thanks for reading. If you like what you see here on Silver Boxes, I'd love it if you would become a follower on Google Friend Connect, subscribe by email (sign up on the right sidebar), 

or follow along on Facebook, Pinterest, or Twitter. 

And please leave a comment when you do so I know who my new friends are! :)

Enjoy your day!

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This recipe featured at:

Apple Streusel Muffins {Revisited}

Last week, I had a HUGE surprise! My chai loaf went crazy on Pinterest & exploded in views in just one week! Thank you, everyone! 

I figured after updating the photos on that recipe, it took off, so I should do the same with some others. 

My next update:

These tasty, moist muffins have a crumbly brown sugar topping - so delicious! You can also reduce the fat by using a bit of applesauce, but not sacrifice any of the flavour. Enjoy!

APPLE STREUSEL MUFFINS
makes 12

Topping:
1/4 cup packed brown sugar
2 Tbsp. flour
1 Tbsp. butter, softened
1/8 tsp. cinnamon

In small bowl, rub together topping ingredients until crumbly. Set aside.

Muffins:
1 1/2 cups flour
1/2 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
2/3 cup milk
1/4 cup canola oil (or to reduce the fat, use 1/8 cup unsweetened applesauce & 1/8 cup canola oil)
3/4 cup finely chopped or shredded apple

Mix dry ingredients. Set aside. Mix wet ingredients. Combine both until just moistened. Do not over mix. Fill greased muffin cups 3/4 full. Sprinkle with topping. Bake in 400º F oven for 15-20 minutes.

Thanks for reading. If you like what you see here on Silver Boxes, I'd love it if you would become a follower, 

subscribe by email (sign up on the right sidebar), or follow along on Facebook, Pinterest, or Twitter. 

And please leave a comment when you do so I know who my new friends are! :)

Enjoy your day!

Check out the great parties I link up to!

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Banana Bran Muffins with Apricot Butter

    Even though I haven't done it much, I love the idea of having company over for brunch instead of always for dinner. It definitely shakes up the menu options! These muffins would be a perfect addition to a yummy brunch menu. The Apricot Butter makes it a bit more special.

Banana Bran Muffins with Apricot Butter

makes 12 muffins

1  2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 cup butter, softened

2/3 cup natural bran

1 egg

2/3 cup mashed banana

1/2 cup plain yogurt

1/2 cup packed brown sugar

1 Tbsp. molasses

1) Preheat oven to 375º.

2) In a large bowl, mix together flour, baking powder, & baking soda. Cut in butter until mixture is crumbly. Stir in bran.

3) In small bowl combine all remaining ingredients. 

4) Add all at once to flour mixture. Stir just until combined.

5) Divide batter evenly among 12 medium greased muffin cups. Bake for 20-25 minutes. 

    Serve warm with Apricot Butter. 

Apricot Butter

makes 1 cup

Cream together 1/2 cup softened butter & 1/2 cup apricot jam. 

What are some of your favourite brunch recipes? Don't be shy, let me know! :)

Enjoy your day!

Apple Recipes

  Our apple trees are bursting with fruit. To the point where we can't keep up with them. It seems to be this way most years, actually. There is so much fruit we can't use it all.

  Here are some of my favourite recipes to enjoy all the appley goodness.

APPLE CRUNCH
serves 6

5 medium apples, cored & chopped 
1/4 cup brown sugar
3/4 cup flour
3/4 cup white sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1 egg
1/3 cup butter, melted

Preheat oven to 375 F. Mix apples & brown sugar in a oven-safe casserole dish. Set aside. Mix dry ingredients. Add egg & combine. Spread over apples. Pour butter over top. Bake for 45 minutes. Let cool slightly before serving. Yummy by itself, with ice cream or caramel sauce!

APPLE STREUSEL MUFFINS
makes 12

Topping:
1/4 cup packed brown sugar
2 Tbsp. flour
1 Tbsp. butter, softened
1/8 tsp. cinnamon

In small bowl, rub together topping ingredients until crumbly. Set aside.

Muffins:
1 1/2 cups flour
1/2 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
2/3 cup milk
1/4 cup oil
3/4 cup finely chopped or shredded apple

Mix dry ingredients. Set aside. Mix wet ingredients. Combine both until just moistened. Do not over mix. Fill greased muffin cups 3/4 full. Sprinkle with topping. Bake in 400 F oven for 15-20 minutes.

APPLESAUCE IN THE SLOW COOKER
makes 4 cups

16 small apples or 8 medium apples, peeled, cored, & sliced
1/2 cup water
1/4 cup sugar (or more if you like it very sweet)

Combine apples, water, & sugar in slow cooker. Cover & cook on low for 4 1/2 - 5 hours or on high for 2 1/2 hours.